Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques
This study assessed the selected properties of bread with reduced amount of sodium chloride. The bread was made from white and wholemeal wheat flour and rye flour. The dough was prepared using three techniques: with yeast, natural sourdough or starter sourdough. Sodium chloride was added to the doug...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016-01-01
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| シリーズ: | Food Technology and Biotechnology |
| 主題: | |
| オンライン･アクセス: | https://hrcak.srce.hr/file/236576 |
| タグ: |
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